To celebrate this year’s International Women’s Day and honour the power and progress of female chefs everywhere, we are publishing a three-part content series with the reflections, tips and practical guidance of some of the best female chefs and bartenders in the world. In this first instalment, we asked them for the best piece of advice they’ve been given by a female mentor or colleague. Read on to discover how these world-leading personalities from Chile to Hong Kong made it to the very top of the culinary profession
Manoella Buffara, Manu, Brazil: No one can change the world, but we can change a small part of it – that part is called “me”. It's not easy or fast, but it's worth a try. This was advice I received from my mother. Then, we can change a nation's diet with small actions that start on the land and inside our homes. I fight for quality food, diversity and the work of small producers in our state. My food is a way of defending my philosophy and telling my story.
Garima Arora, Gaa, Thailand: As a woman, you have so many choices to make in life, such as whether to have a family, a career, both or none. Whatever choice you make, do what's right for you and never apologise for your decision.
Dominique Crenn, Atelier Crenn, US: I learned from my friend Nancy Silverton that when you have a strong enough team around you, you can trust them with a lot of responsibility and give yourself the space to create. When I first opened Atelier Crenn, I was doing everything, including a lot of administrative work. I felt like I had to handle every situation and request directly. Now that we've grown into (almost!) four restaurants, I have an amazing administrative team, mainly made up of young women. I trust them to handle a lot so that I can be in the kitchen. But it took Nancy nudging me to let go of some of that control... Atelier Crenn is my baby, after all. When you're a woman, you get used to feeling that you have to prove yourself, that you have to take everything on, that you can't ask for help. But we always say at the restaurant: alone you go fast, together you go far.
Dominique Crenn
Clare Smyth, Core by Clare Smyth, UK: If you don’t like how things are and how female chefs are portrayed, the only way to change it is to stand up and say something.
Vicky Lau, Tate Dining Room, Hong Kong: Someone told me: “Success is not measured in the amount of dollars or number of accolades you get, but the amount of lives you touch and impact.” This is my guiding philosophy, whether in business or in personal life.
Elena Arzak, Arzak, Spain: The professional woman closest to me is my mother. She has always been very brave and supported me in everything I've done. Carme Ruscalleda is also one of my great mentors. The best piece of advice she gave me was to believe in my inner strength, create my own style and defend it to the end.
Elena Arzak
Pía León, Kjolle, Peru: I have been taught that the things that are worthwhile in life are those that cost the most work and effort. It’s important to be persistent, determined and not to lose sight of the goal you are pursuing.
Ana Roš, Hiša Franko, Slovenia: The best piece advice I have been given was to believe in myself, always put myself in the first place, believe that I’m strong and avoid thinking about weakness.
Elena Reygadas, Rosetta, Mexico: I was advised not to let myself be influenced by what social roles require. This idea is very important to me and guides my day-to-day actions. I am convinced that we can be great mothers and great cooks at the same time. I believe, and I try to show in practice, that we should not choose one or the other, as the society that we live in would like us to believe.
Elena Reygadas
Helena Rizzo, Maní, Brazil: The best piece of advice I received is to be true to myself and therefore consistent in how I make my decisions and lead my life.
Hélène Darroze, Marsan, France: The advice my mother always reiterated was: be independent. Ever since I was a child, she told me that I should have a job that would allow me the freedom to be independent. She was a chemist with her own pharmacy and was an example of a working woman to me. She encouraged me to study – I completed a business degree before becoming a chef – and to have a good job that would enable me to be financially independent.
Hélène Darroze
Bee Satongun, Paste, Thailand: Let the process mould you so that the destination doesn’t break you. Then, you will perform correctly and enjoy every new level.
Carolina Bazán, Ambrosía, Chile: Don't make your life a routine. Even though sometimes that’s what it seems, as much as the melody may always sound the same, it’s up to you how it ends. Every day you can dance to a different rhythm.
‘50/50 is the new 50’ is a content series created by 50 Best and supported by S.Pellegrino with the shared aim of promoting equality, inclusivity and balance in the hospitality sector and beyond.
Stay tuned to 50 Best Stories for the next two instalments of the series, and follows us on Facebook, Instagram, Twitter and YouTube for the latest news, features and videos.
